Table 6. Sensory scores of white cultivar Hypsizygus marmoreus during storage

Sensory parameter		Sensory score¹⁾
		EG2020		HKT
		1 min	2 min	1 min	2 min
Overall acceptability		4.23±1.21^2)a3)	4.16±1.46^a	3.76±1.68^a	3.87±1.58^a
Flavor	Aroma	4.42±1.04^a	4.23±1.01^a	4.10±0.98^a	4.10±1.23^a
Flavor	Odor	3.29±1.44^a	3.29±1.53^a	3.13±1.43^a	3.45±1.60^a
Taste	Sourness	3.32±1.87^a	2.90±1.59^a	3.45±1.62^a	3.06±1.87^a
	Bitters	3.58±2.11^a	3.45±1.76^a	3.48±1.95^a	3.48±2.18^a
	Sweetness	3.97±1.62^a	3.52±1.72^a	3.45±1.56^a	3.58±1.56^a
	After taste	4.32±1.51^a	3.84±1.80^a	3.61±1.68^a	3.77±1.64^a
Appearance	Color	5.42±1.36^ab	4.58±1.56^b	4.97±1.40^a	4.65±1.43^ab
Appearance	Shape	4.87±1.56^a	4.84±1.59^a	4.68±1.38^a	4.77±1.66^a
Texture	Hardness	3.26±1.48^a	3.65±1.56^a	3.55±1.19^a	3.90±1.38^a
Texture	Chewiness	3.90±1.78^a	4.16±1.67^a	3.84±1.32^a	4.32±1.38^a

Sensory evaluation was performed using 7-hedonic scale as very good (7 point), slightly good (5 point), normal (4 point), slightly bad (3 point), very bad (1 point).
Mean±SD.
^a-cValues with different alphabets in the column were significantly different among groups at p<0.05 level by a Duncan’s multiple range test.